Wow 100! I’ve made 100 different recipes already! We are halfway through the year which means I’ll need to double up for the rest of the year to get the other 2/3’s done, but I’m pleased as punch.

Thai Chicken and Rice

★★★

Boil-in-bag brown rice

1 tablespoon cornstarch

1 tablespoon fish sauce, or soy sauce

1 tablespoon water

3 garlic cloves, minced and divided

1 ¼ pounds chicken breast tenders

4 teaspoons canola oil, divided

¾ cup green onion, sliced

2 teaspoons ginger , grated

½ cup light coconut milk

1 tablespoon lime juice

2 teaspoons sugar

1 teaspoon Tabasco green sauce, optional

Prepare rice according to package directions and keep warm.

Combine cornstarch, fish sauce, the water, and one minced garlic clove in a shallow bowl. Toss mixture with chicken tenders, coating evenly. Heat 2 teaspoons oil in a large nonstick skillet on medium-high. Add chicken and cook 3 minutes per side. Remove chicken from pan. Heat remaining oil in pan and sauté green onions for a minute. Add the remaining garlic and the ginger and cook another minute.

Return chicken to pan for 1 to 2 minutes, or until it’s cooked. Stir in coconut milk, lime juice, sugar, and, if you’re using it, green sauce. Cook about a minute until heated through. Serve over brown rice with chopped cilantro, if using.

This was an easy recipe to prepare although initially I thought it would be a little daunting. I’ve never used coconut milk before (my mother uses it all the time) and was leery about how much coconut (aka suntan lotion) flavor it was going to infuse in my meal. Happily it did not taste lotiony at all.

It’s been a stifling hot week here in PA and to off set some of that the Thai chicken was a nice easy, not heat up the kitchen dinner and so I paired it with a tomato salad. Fast and easy to throw together, I likely could have had one of the older boys do this one for me.